Brown Rice Vegetable Loaf Recipe

Name: Brown Rice Vegetable Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked brown rice, divided; 2 (10.75 ounce) cans condensed tomato soup, divided; 1 zucchini, sliced; 1 yellow squash, sliced; 7 baby portobello mushrooms, sliced - or more to taste; 3/4 cup mozzarella cheese, shredded; 3/4 cup Cheddar cheese, shredded; 1 cup chopped broccoli; 1/2 cup sliced white onion; 1/2 red bell pepper, sliced; 1/2 green bell pepper, sliced; 1 carrot, shredded; 3 cloves garlic, minced; 1/2 teaspoon dried parsley; 1/2 teaspoon dried oregano; salt and ground black pepper to taste

Servings: persons

2 cups cooked brown rice, divided
2 (10.75 ounce) cans condensed tomato soup, divided
1 zucchini, sliced
1 yellow squash, sliced
7 baby portobello mushrooms, sliced - or more to taste
3/4 cup mozzarella cheese, shredded
3/4 cup Cheddar cheese, shredded
1 cup chopped broccoli
1/2 cup sliced white onion
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 carrot, shredded
3 cloves garlic, minced
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
salt and ground black pepper to taste

1
Preheat oven to 350 degrees F (175 degrees C).
2
Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.
3
Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.
4
Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups cooked brown rice, divided, 2 (10.75 ounce) cans condensed tomato soup, divided, 1 zucchini, sliced, 1 yellow squash, sliced, and more.

Yes, Brown Rice Vegetable Loaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Rice Vegetable Loaf

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